After 22 years of having raw/undercooked meat handed to me to eat, I've decided that from now on I'm going to be manning the grill, and since I've never grilled before, I have a couple of questions.
Approximately how long does it take to cook a hamburg so the meat is brown all the way through when using a charcoal grill? What about on a gas grill?
Approximately how long to grill a steak of average size and thickness to get it medium well done on both types of grills?
It really depends on the thickness of the hamburger or steak and how hot the grill actually is. I grilled some steak burgers (the preformed/frozen ones) last night and it took about 10 minutes to get them good and done on my Smokey Joe. The 8 oz steaks I grilled with that (about 3/4 inch thick) were also done in about the same time frame.
I find the best idea is to get one of those grill forks with the LED indicator that tells you how done the meat is.
__________________
MM
That which does not kill me postpones the inevitable.
Ghost - there are a couple of factors involved in grilling. It will depend on your heat source (charcoal or propane), the meat (type and thickness), the temperature of the heat source and whether you cook with direct or indirect heat from said source.
Hamburgers will not take long on direct heat from either source, but you don't want temps too high that you burn the burgers. The thickness of the burger will also be a key. Things cooked on the propane grill will take less time.
I am trying to think about times, but I just don't think I know. At least not right now. I may have to think about it and get back to you. (Plus an IT guy is here to fix my LAN connection.)
__________________
Stop trying to be what you see. Be what you ought to be.
I never did get that figured out on my gas grill. It seemed to change every time based on heat, the meat itself, outside temps. etc.
Again, this is why I love the Traeger. We cooked a couple sirloin steaks last night. Thirty minutes at 375, plus 10 more minutes on "smoke" . . . perfect.
That is true about propane Web. It does vary. Perhaps that is why I can't actually think in terms of time. I have to learn and make the transition back to cooking with charcoal. I was way young when my father cooked with charcoal. I have been cooking on a regular basis with propane for 20 years.
__________________
Stop trying to be what you see. Be what you ought to be.
Thanks Mema, I think I'll pick up one of those forks to help take the guesswork out.
Both grills have thermometers in the lids to tell me how hot the grill is so now it will be like a trial and error type thing for me to figure out when the meat is done to my liking. I think I'll be able to do a better job than my husband does. He says I'm too picky, but the truth of the matter is I'm tired of my burgers or steaks still mooing and bleeding when they come off the grill and they're put on my plate.
When I grill burgers I usually flatten em' out pretty good, knowing that they'll shrink up a bit and get thicker as they cook.
They always grill pretty fast at about 400 degrees, but the only way I usually test is to poke em' in the middle, if blood runs out they're not done. If I can poke em' through and get either a clear liquid (fat I assume) or nothing, they're usually ready. Never had a pink burger yet.
But I HATE a blackened burger, so I'd always rather be a little less done than over-done.
